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Quiche LorraineQuiche Lorraine
The original quiche (an open tart filled with a mixture of beaten eggs, crème fraîche and pieces of bacon) is believed to have been created in the 16th century in Lorraine, which shares a border with...
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Charcoal chicken with piri piri oil (frango assado con piri piri)Charcoal...
Marinate the chicken overnight. The oil is best made 2 days ahead to allow the flavours to develop. Refrigerate oil for up to 1 week covered or in a sterilised jar.
View ArticleBroad bean salad (salada de favas)
Combine all ingredients in a bowl and season with salt and pepper. As seen in Feast Magazine, Issue 13, pg73.Photography by Derek Swalwell
View ArticleBlack-eyed beans (feijao frade)
Drain beans and rinse under running water. Place in a large saucepan with garlic and enough water to cover, and bring to the boil. Reduce heat to medium and cook for 25 minutes or until tender. Drain,...
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Grilled chorizo (chourico assado)Grilled chorizo (chourico assado)
Portuguese chouriço is less spicy than Spanish chorizo. It’s worth looking for it at delis to give an authentic Portuguese flavour to this dish.
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Porto-style tripe and white bean stew (tripas a moda do porto)Porto-style...
This dish is said to have originated in the 14th century, when supposedly all meat except for offal was shipped out of Porto to feed Portuguese troops in Africa, leaving Porto’s residents to make the...
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Candied gila pastries (folhados doce de gila)Candied gila pastries (folhados...
Gila is a large type of marrow with pale flesh that is more fibrous than other marrow varieties. Candied gila is a popular pastry filling, adding a unique crunchy texture to sweets. As it takes 2 days...
View ArticleBaked salted cod with cream (bacalhau com natas)
You will need to soak the cod overnight.
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Alentejana pork and clam stew (carne de porco a alentejana)Alentejana pork...
The combination of pork and clams in this dish is unusual, but creates a rich flavour that makes it easy to see why this stew has become so popular across the country. The roast capsicum paste will...
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Eggs braised in tomatoEggs braised in tomato
Level of difficulty easySeason All year roundFeatured as part of our Cooks and their Books series.
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Persian chicken salad (salad-e olivieh)Persian chicken salad (salad-e olivieh)
Place potatoes in a saucepan with 2 tsp salt and cover with water. Bring to the boil, then reduce heat to medium and cook for 45 minutes or until tender. Meanwhile, place chicken in a large saucepan...
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Eggs and ‘wet’ zucchiniEggs and ‘wet’ zucchini
Level of difficulty easySeason all year roundFeatured as part of our Cooks and their Books series.
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Date cake (ranginak)Date cake (ranginak)
You will need a 23 cm pie dish for this recipe.
View ArticleRoasted beetroot and yoghurt dip (borani-e labu)
You will need to strain the yoghurt overnight. This dip will keep refrigerated for up to 3 days.
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Fish guazzetto, almost a soupFish guazzetto, almost a soup
Level of difficulty mediumSeason all year roundFeatured as part of our Cooks and their Books series.
View ArticleCucumber and yoghurt dip with rose petals (mast-o-khiar)
Natural-set yoghurt is slightly more acidic and less creamy than Greek-style yoghurt, which complements the sweetness of the raisins. This will keep refrigerated for up to 3 days.
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Persian steamed saffron rice (chelo)Persian steamed saffron rice (chelo)
You will need to soak the rice for at least 2 hours, or overnight if possible, for a fluffier result. Once you smell the rice toasting, you know a good crust (tahdig) is forming.
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Steamed aromatic crabSteamed aromatic crab
Level of difficulty MediumSeason SummerFeatured as part of our Cooks and their Books series.
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Roasted snapper with olives and fennelRoasted snapper with olives and fennel
Level of difficulty easySeason Winter/AutumnFeatured as part of our Cooks and their Books series.
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